This gluten-free, naturally-sweetened chocolate chip cookies recipe has just 7 ingredients. Go ahead, try one.
This is one of the first chocolate chip cookie recipes that I created. Two subsequent recipes for gluten free chocolate chip cookies that I think are even better than this one include my Vegan Chocolate Chip Cookies, here on this website, and my all time favorite gluten-free, dairy-free chocolate chip cookie recipe in The Gluten-Free Almond Flour Cookbook.
For those of you that were wondering, I use this website as a journal for the recipes that I write. I love all of my recipes, I test them all numerous times, however, it is only the most special and unique recipes that make it into my cookbooks. And, by the way, every recipe that goes into my cookbooks is tested by numerous people, including professional recipe testers. Sometimes recipes are tested upwards of 50 times before they make it into my books.
Chocolate Chip Cookies
Ingredients
- 2½ cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 10 tablespoons butter, melted
- 1 tablespoon vanilla extract
- ½ cup agave nectar or honey
- 1 cup chocolate chips
Instructions
- Combine dry ingredients in a large bowl
- Stir together wet ingredients in a small bowl
- Mix wet ingredients into dry
- Form 1-inch balls and press onto a parchment paper lined baking sheet
- Bake at 350°F for 7-10 minutes
- Cool and serve
* Please note: Bob’s Red Mill almond flour does not yield successful results when used in this and my other recipes. For more information regarding this matter please see my FAQs.
Ali says
Amazing!
I used honey in place of agave as I live in VT and that just makes more sense for me. I also used milk in place of the vanilla and only 7 T of butter.
They were great! My bf gave them a 10 out of 10!
Thanks so much Elana. I have not had a cookie in well over a year. You made my night :)
Lisa Torres says
YEA!!!!!!!! Finally a Choc chip Cookie I could EAT.. I loved them… thank you…Love the Book.. I am doing the Julie and Julia..concept… making a new recipe from your book every night…super yum.. I have been struggling with all kinds of different gluten free recipes since Feb 2009..and boy it has been a challenge…so thank you..
Missi says
Hi! Love the site! Am planning to attempt to make these cookies, but wanted to know if you have tried subing stevia for the agave nectar? I am a little nervous about trying it since the mass and textures of the two are so different. Is the texture of the agave pertinent to the outcome of the cookies?
Karalee Curry says
Hi Elana
You had mentioned somewhere that you previously had made your own almond flour but you used so much you couldn’t keep up.
I am buying either a Total Blender from Blendtec or a Vita-Mix and would like to make my own flour. I would love instructions on how you make it.
Thanks!
Karalee
Christee says
Oh my gosh! These cookies are so delicious! I’ve been making a batch of them every couple of days ever since I read the recipe a 3 weeks ago. I started adding 1/2 tsp of cinnamon to the mix, adds a little spice to it. Thanks so much for sharing this with us!
Lisa says
Hi Elana, I’ve found that these cookies don’t rise well, but I’m at 600 ft above sea level and Boulder is a LOT higher than that. Have others told you that doubling the baking soda helps us low landers make puffier cookies? By the way, I love almond and coconut flours and your recipies are wonderful. These flours are so much healthier than sorghum or other alternative grain type flours!
Colleen says
Elana, Thank you!
I have been looking for a recipe for Dark Choc Chip cookies that uses Agave!! This is a great recipe. However, I really don’t like the taste of almond flour, so I used Whole Wheat Pastry Flour instead. They turned out wonderfully! Also, you can make a choc-choc version by adding 1T of baking choc powder. They are delicious! Thank you soo much for sharing this!!
ps- how’d you know the perfect amount of Agave to add? I have trouble with this in some of my recipes. Thanks again!
elana says
Thanks Colleen, so glad you liked ’em. Lots of experimenting, that’s how :-)
Cynthia says
Hi Elana,
I am a Type 2 diabetic and cooking/baking with coconut and/or almond flour sounds great! I just received my package of almond flour and immediately made your chocolate chip cookies…simply awesome! I substituted your dark choco chips with the low carb “Simply Lite” dark chocolate from Trader Joe’s (cut up into small chunks).
Thank you for your recipes…can’t wait for your book to come out!
elana says
You’re welcome Cynthia!
Renance says
Hi Elana, my sister intoduced me to this site, it’s very interesting & thanks but i don’t need gluten free so do u have a section where u have ‘normal’ recipies, cos in our country some or ur ingrediets r hard 2find.
Thanks
elana says
Renance,
Thank you for your comment. I do have a recipes page you can browse through. You can also look at my FAQ’s for the answer to your question and more.
Elana
elana says
Becky -Try packing your cups of almond flour when you are measuring. I’m sorry for the inconvenience of this recipe not turning out and am happy to help you! Let me know how it goes, ok?